A probiotic-fermented maca composition and a method for preparing the composition and use of the composition

Abstract

Provided are a probiotic-fermented maca composition, a preparation method therefor, and use thereof. The composition is prepared from maca, fructus lycii and fructus rubi by milling, water extraction, enzymolysis and fermentation by Bifidobacterium and Lactobacillus , and can be used for preparing foods, healthcare products or beverages for improving fatigue tolerance and sexual function.

1 . A probiotic-fermented maca composition, wherein the composition is obtained by
 extracting the maca, fructus lycii and fructus rubi with water,   hydrolyzing the extracts enzymatically, and   subjecting the hydrolysate to a probiotic-fermentation;   wherein said composition comprises:   1.0-10% (g/ml) of maca,   2.0-8.0% (g/ml) of fructus lycii, and   2.0-8.0% (g/ml) of fructus rubi,   wherein the enzyme used in the enzymatic hydrolysis is a high temperature amylase; and   wherein the probiotics are  Bifidobacterium  and  Lactobacillus.      
     
     
         2 . The composition according to  claim 1 , wherein said composition comprises:
 3.0% (g/ml) of maca,   3.0% (g/ml) of fructus lycii, and   3.0% (g/ml) of fructus rubi.   
     
     
         3 . The composition according to  claim 1 , wherein
 said  Bifidobacterium  is selected from  Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium adolescentis  or  Bifidobacterium infantis ; and   said  Lactobacillus  is selected from  Lactobacillus acidophilus, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus rhamnosus  or  Lactobacillus plantarum.      
     
     
         4 . The composition according to  claim 1 ,
 wherein the composition further comprises sweeteners which are
 sucrose which is present in an amount of 3.0% (g/ml), and 
 sucralose which is present in an amount of 0.008% (g/ml). 
   
     
     
         5 . A method for preparing the composition according to  claim 1 , wherein the method comprises the steps of:
 (1) obtaining a mixed powder of maca, fructus lycii and fructus rubi by
 grinding the maca to a powder with a fineness of 100 mesh or more, grinding the mixture of the fructus lycii and fructus rubi to a powder with a fineness of 10 mesh or more, and 
 mixing the powders of the maca, fructus lycii and fructus rubi together; 
   (2) obtaining a complex extract of the maca, fructus lycii and fructus rubi by
 immersing the mixed powder obtained in the above step (1) in water weighed 10-16 times greater than the mixed powder for 30 min to obtain a mixture, 
 extracting the mixture at around 115° C. under high-pressure for 40 minutes to obtain an extract, 
 hydrolyzing the extract with a high-temperature amylase after cooling to 85-90° C. and adjusting the pH to around 5.5, 
 filtering and concentrating the hydrolysate under reduced pressure after sterilization to obtain a filtrate from which insoluble residues have been removed, and 
 adding into the filtrate an amount of glucose and inorganic salts which is followed by adjustment of pH to 6.5-7.0 and sterilization; and 
   (3) obtaining a probiotic-fermented maca composition by a probiotic-fermentation which comprises:
 seeding 0.5% (v/v) of one or two or more pre-cultured  Bifidobacterium  into the complex extract obtained in the above step (2) when it is cooled to about 39° C. and culturing for about 3 to 8 hours, 
 seeding thereto further 0.5% (v/v) of one or two or more pre-cultured  Lactobacillus  and culturing for about 20 to 22 hours, 
 decreasing the culture temperature to 28° C. when the pH is dropped to 4.2 or less, and 
 continuing the fermentation until the pH is dropped to 4.0 and stabilizing the resultant ferment. 
   
     
     
         6 . The method according to  claim 5 , wherein said composition comprises:
 1.0-10% (g/ml) of maca,   2.0-8.0% (g/ml) of fructus lycii, and   2.0-8.0% (g/ml) of fructus rubi.   
     
     
         7 . The method according to  claim 5 , wherein
 the ratio between the high-temperature amylase and the mixed powder in the step (2) is 30-40 U/g;   the glucose is added into the filtrate in an amount of 0.5% (g/ml); and   the inorganic salts are
 5.0 mg/100 ml of FeSO 4 .7H 2 O, 
 4.4 mg/100 ml of ZnSO 4 .7H 2 O, and 
 50 mg/100 ml of MgSO 4 .7H 2 O. 
   
     
     
         8 . The method according to  claim 5 , wherein the method further comprises, after the enzymatic hydrolysis and filtration in the step (2), adding sweeteners which are
 3.0 g/100 ml of sucrose, and   0.008 g/100 ml of sucralose.   
     
     
         9 . The method according to  claim 5 , wherein in the step (3),
 said  Bifidobacterium  is selected from  Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium adolescentis  or  Bifidobacterium infantis ; and   said  Lactobacillus  is selected from  Lactobacillus acidophilus, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus rhamnosus  or  Lactobacillus plantarum.      
     
     
         10 . Use of the composition according to  claim 1 , in the manufacture of a health product, food or beverage for improving fatigue tolerance and sexual function in a subject. 
     
     
         11 . The composition according to  claim 2 , wherein the composition further comprises sweeteners which are
 a) sucrose which is present in an amount of 3.0% (g/ml), and   b) sucralose which is present in an amount of 0.008% (g/ml).   
     
     
         12 . The composition according to  claim 3 , wherein the composition further comprises sweeteners which are
 a) sucrose which is present in an amount of 3.0% (g/ml), and   b) sucralose which is present in an amount of 0.008% (g/ml).   
     
     
         13 . The method according to  claim 6 , wherein in the step (3),
 a) said  Bifidobacterium  is selected from  Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium adolescentis  or  Bifidobacterium infantis ; and   b) said  Lactobacillus  is selected from  Lactobacillus acidophilus, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus rhamnosus  or  Lactobacillus plantarum.      
     
     
         14 . The method according to  claim 7 , wherein in the step (3),
 a) said  Bifidobacterium  is selected from  Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium adolescentis  or  Bifidobacterium infantis ; and   b) said  Lactobacillus  is selected from  Lactobacillus acidophilus, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus rhamnosus  or  Lactobacillus plantarum.      
     
     
         15 . The method according to  claim 8 , wherein in the step (3),
 a) said  Bifidobacterium  is selected from  Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium adolescentis  or  Bifidobacterium infantis ; and   b) said  Lactobacillus  is selected from  Lactobacillus acidophilus, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus rhamnosus  or  Lactobacillus plantarum.      
     
     
         16 . Use of the composition according to  claim 2 , in the manufacture of a health product, food or beverage for improving fatigue tolerance and sexual function in a subject. 
     
     
         17 . Use of the composition according to  claim 3 , in the manufacture of a health product, food or beverage for improving fatigue tolerance and sexual function in a subject. 
     
     
         18 . Use of the composition according to  claim 4 , in the manufacture of a health product, food or beverage for improving fatigue tolerance and sexual function in a subject. 
     
     
         19 . The composition according to  claim 1 , wherein the composition is obtained by
 a) extracting the maca, fructus lycii and fructus rubi with water,   b) hydrolyzing the extracts enzymatically, and   c) subjecting the hydrolysate to a probiotic-fermentation;   wherein said composition of maca, fructus lycii and fructus rubi is comprised of:
 i) 3.0% (g/ml) of maca, 
 ii) 3.0% (g/ml) of fructus lycii, and 
 iii) 3.0% (g/ml) of fructus rubi, 
   wherein the enzyme used in the enzymatic hydrolysis is a high temperature amylase; and the probiotics are  Bifidobacterium  and  Lactobacillus  and wherein:   a) said  Bifidobacterium  is selected from  Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium adolescentis  or  Bifidobacterium infantis ; and   b) said  Lactobacillus  is selected from  Lactobacillus acidophilus, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus rhamnosus  or  Lactobacillus plantarum;      wherein the composition further comprises sweeteners which are   a) sucrose which is present in an amount of 3.0% (g/ml), and   b) sucralose which is present in an amount of 0.008% (g/ml).   
     
     
         20 . A method according to  claim 5  for preparing the composition of  claim 1 , wherein the method comprises the steps of:
 (1) obtaining a mixed powder of maca, fructus lycii and fructus rubi by
 a) grinding the maca to a powder with a fineness of 100 mesh or more, grinding the mixture of the fructus lycii and fructus rubi to a powder with a fineness of 10 mesh or more, and 
 b) mixing the powders of the maca, fructus lycii and fructus rubi together; 
 wherein said powder are in the following percents:
 i) 1.0-10% (g/ml) of maca, 
 ii) 2.0-8.0% (g/ml) of fructus lycii, and 
 iii) 2.0-8.0% (g/ml) of fructus rubi 
 
 
 (2) obtaining a complex extract of the maca, fructus lycii and fructus rubi by
 a) immersing the mixed powder obtained in the above step (1) in water weighed 10-16 times greater than the mixed powder for 30 min to obtain a mixture, 
 b) extracting the mixture at around 115° C. under high-pressure for 40 minutes to obtain an extract, 
 c) hydrolyzing the extract with a high-temperature amylase after cooling to 85-90° C. and adjusting the pH to around 5.5, 
 d) filtering and concentrating the hydrolysate under reduced pressure after sterilization to obtain a filtrate from which insoluble residues have been removed, and 
 e) adding into the filtrate an amount of glucose and inorganic salts which is followed by adjustment of pH to 6.5-7.0 and sterilization; and 
 wherein;
 i) the ratio between the high-temperature amylase and the mixed powder in the step (2) is 30-40 U/g; 
 ii) the glucose is added into the filtrate in an amount of 0.5% (g/ml); and 
 iii) the inorganic salts are
 1) 5.0 mg/100 ml of FeSO 4 .7H 2 O, 
 2) 4.4 mg/100 ml of ZnSO 4 .7H 2 O, and 
 3) 50 mg/100 ml of MgSO 4 .7H 2 O 
 
 
 wherein after the enzymatic hydrolysis and filtration in the step (2), adding sweeteners which are: 
 a) 3.0 g/100 ml of sucrose, and 
 b) 0.008 g/100 ml of sucralose, 
 followed by; 
 
 (3) obtaining a probiotic-fermented maca composition by a probiotic-fermentation which comprises:
 a) seeding 0.5% (v/v) of one or two or more pre-cultured  Bifidobacterium  into the complex extract obtained in the above step (2) when it is cooled to about 39° C. and culturing for about 3 to 8 hours, 
 b) seeding thereto further 0.5% (v/v) of one or two or more pre-cultured  Lactobacillus  and culturing for about 20 to 22 hours, 
 c) decreasing the culture temperature to 28° C. when the pH is dropped to 4.2 or less, and 
 d) continuing the fermentation until the pH is dropped to 4.0 and stabilizing the resultant ferment, 
 wherein;
 i) said  Bifidobacterium  is selected from  Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium adolescentis  or  Bifidobacterium infantis ; and 
 ii) said  Lactobacillus  is selected from  Lactobacillus acidophilus, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus rhamnosus  or  Lactobacillus plantarum.